@chris_baber: Bone-in ribeye. My favourite cut of beef. When it’s this good, you really don’t want to mess with it. Season generously with salt. Bring to room temperature 1 hour before cooking. Render the fat cap first, then cook it in its own fat until beautifully caramelised on both sides. This takes around 3 minutes. No need for any butter, garlic or herbs, this beef is so flavoursome as it is. Finish in a 180°C oven for around 11 minutes, then let it rest for 20 minutes before carving. An absolutely sensational piece of British beef. #steak #ribeye #boneinribeye #meat #healthy

peterdrkun :

this cut called Cowboy steak. Bone in Ribeye is different

🌩𝕟𝕒𝕥𝕥𝕪༒ :

We have all the steak pros in the comments

golf7383963846 :

Gotta use a cast iron or stainless steel dawg

kyliewylie :

I know it's popular at the moment, but that steak is too thick for a pan fry. 1-1/4" at the most and let it rip. Ribeye has fat to render.

Epio_96 :

What setting have you got the pan on?

susanking12121 :

I don't know how you all afford that, I had to give them up it was 64 dollars for one of those

Rich of NH :

It looks nice, but I prefer to grill mine

Ruben :

seering doesnt cook the center.

Ihor :

В духовке надо

☦️Ony☦️ :

𝒮𝒜𝒰𝒞𝒴 𝒯 𝒮𝒰𝒫ℰℛ𝒮𝒯𝒜ℛ :

Noice. Crust looks good. I just got some beef ribs flanken style

daniel :

8.6/10

Kyle Strickland :

yummmmmy

James | Monaco :

Beautiful sear!

Bob :

Man grill that beautiful steak

StarfishPrime1911 :

Mine, too.

Chico :

Cowboy steak

Jerry :

weight it down, the spot in the center isn't seared

user6291245657994 :

Getting one this weekend

Staffy bulldog dad :

You should sear the fat first before either of the sides. That way the fat gets a head start to begin rendering and softening.

fk_off_bih :

😂

Tik Toker :

Need a tutorial 💪

Author Daisy Allen :

Yummy